Roasted Mushroom And Fennel Salad
|Torn romaine lettuce||3 Cup (48 tbs)|
|Torn curly endive||2 Cup (32 tbs)|
|Torn radicchio||1 Cup (16 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Canned no salt added chicken broth||1⁄4 Cup (4 tbs), undiluted|
|Olive oil||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Crushed garlic||1 Teaspoon|
|Shiitake mushrooms||7 Ounce, quartered (Two 3.5 Ounce Packages)|
|Vegetable cooking spray||1 Tablespoon|
|Freshly ground pepper||1⁄8 Teaspoon|
Combine romaine lettuce, curly endive, and radicchio in a large bowl; set aside.
Combine vinegar and next 5 ingredients in a small jar; cover tightly, and shake vigorously.
Trim off tough outer stalks from fennel bulb.
Cut bulb in half lengthwise; remove and discard core.
Cut fennel into thin strips.
Combine fennel strips, mushrooms, and 1/4 cup vinegar mixture; toss well.
Spread fennel mixture in a single layer in a 15- x 10- x 1-inch jellyroll pan coated with cooking spray.
Bake at 400° for 15 to 20 minutes or until mushrooms are crisp on edges and fennel is tender.
Add warm vegetable mixture and remaining vinegar mixture to lettuce mixture; toss well.
Place 1 1/4 cups mixture on each individual salad plate.
Sprinkle evenly with pepper.